Gazpacho is a fresh and tasty soup typical of Andalusia. Like any traditional recipe, it doesn’t lack variations, and probably every family prepares it differently. Don’t be afraid to personalize it and prepare it with ingredients and flavours you like.
Usually, the ingredients listed will be tomatoes, red onion, chilli, garlic, peppers and dry bread. The latter will need something between 8 to 12 hours to soak with the flavours to be well seasoned, and the magic will happen after blending everything together. Serve it cold and you won’t be disappointed.
For 4 people, preparation time 15 minutes + 8 or 12 hours for the ingredients to rest.
- 450g ripe red tomatoes
- 100g baby plum tomatoes
- 150g dry/old gluten-free bread (or any other gluten-free focaccia or other savoury baked goods)
- ½ onion
- 1 clove of garlic
- ½ fresh red chilli pepper
- 1 spring onion
- 1 teaspoon of capers
- Salt and pepper
- Extra virgin olive oil
- Gluten-free bread croutons and basil for garnish
1 – Break up the dried bread, wash and cut the tomatoes, cut the garlic in half crosswise, and remove the central stem.
2 – Chop the onion and combine all the ingredients in a large bowl: tomatoes, bread, chopped chilli, spring onion, garlic, salt, pepper, onion, capers and two tablespoons of extra virgin olive oil.
3 – Mix everything very well so that the ingredients are well distributed. Add a cup of water, cover and let it rest in the fridge for at least 8 hours. Transfer everything to a blender with a bit of water, and blend until you get a creamy, but not too liquid, consistency. For this, add water as long as needed, little by little. Serve cold or at room temperature with croutons and a few basil leaves.
- The rest time of 8 or 12 hours is indicative. The more you will be able to rest everything, the tastier it will be.
- Using different qualities of tomato will help you balance the flavour of the gazpacho. In this recipe, the sweetness of ripe tomatoes is balanced by the slight acidity of the baby plum tomatoes.